You know that feeling when you find a gem of recipe? When you take that first bite and for a moment you’re swallowed up by the goodness in your mouth? Yeah. These did that for me. Made with oats, coconut sugar, coconut oil, and stevia-sweetened …
Oh fall, the season for all the squash, pumpkins, and apples I could dream of. I absolutely love fall produce and have so much fun in the kitchen during those few beautiful months. I came across this recipe from a food blogger, the Roasted Root, …
Everyone loves dinner ready in 30 minutes or less right? I know I do! That’s were sheet pan dinners come in. Chop your vegetables, portion out your proteins, coat in some good olive oil, salt, and pepper, and bake for 20-25 minutes. It’s that easy!
Use whatever vegetables you prefer, but keep in mind root vegetables may take longer to cook depending on how thick you slice them. Salmon pairs well with roasted vegetables and blends well with many spices. I used a za’atar spice blend from Thrive Market and it was delicious.
I prefer olive oil on my most of my meals because I think it provides a better flavor, but avocado oil works great too.
A quick and delicious sheet pan dinner that is healthy, filling, and delicious!
Prep Time10 minutesmins
Cook Time12 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: salmon, vegetables
Servings: 3
Ingredients
6cupschopped vegetables of choiceplan for 1-2 cups per person
2-3wild-caught salmon fillets
4tbspolive oil, divided
2tbspminced garlic
2tspza'atar spice blend or other preferred spice mix, get creative!
salt and pepper, to taste
squeeze of lemon
Instructions
Preheat the oven to 425.° Line a baking sheet with parchment paper.
Chop vegetables, toss in a bowl to mix, and coat with 3 tbsp olive oil, garlic, salt, and pepper. Stir to coat well.
Slice the salmon into portions if not already portioned and place in the middle of the baking sheet. rub each piece with the leftover olive oil. Sprinkle a little salt, pepper, spice mix, and squeeze of lemon.
Dump the vegetables onto the pan around the salmon and bake for 20-25 minutes until vegetables are fork tender and salmon reaches an internal temp of 145°
For all those who struggle with anything hormone or autoimmune related, this recipe is for you! I found this recipe tonight from another blogger, The Bettered Blondie. If I am being honest here, I only picked it because it was the first salmon recipe to …
This recipe is a good all around filling side-dish that can be customized to your liking. Add chickpeas for added protein and fiber, omit the cheese for dairy free. I like to pair this dish with roasted chicken, grilled fish, or even a good grass-fed …
So, I love this snack. Filling fiber, unique texture, always flavorful. Chia seeds are so interesting to me. How these tiny little balls can gelatinize so quickly…blows my mind. Anyways, this is a great way to add more fiber to your day either as a snack, breakfast, or even dessert depending on how you flavor it!
Use whatever flavor combinations you like, or whatever you have on hand. Fruits, nuts, seeds, nut butters, coconut flakes, cocao nibs, superfood powders, sweeteners like cinnamon and honey, the options are endless!
I obviously used whatever I could find in my cupboards and fridge and got creative from there. Peaches and cream with cinnamon and coconut shreds, blueberry with almonds, almond butter banana, chocolate cocoa nibs with cocoa and coconut.
Back in March, when the whole world shut down with the hopes of containing the elusive monster, coronavirus, I remember taking a minute to just sit and ponder what was happening. Anxiety is something that comes very easy for me, so I naturally felt the …
I wake up some days with strong cravings for certain flavors. Typically its either sweet and fruity, sweet and chocolate-y, or salty and savory. Savory cravings were strong the morning I made this breakfast bowl. I still wanted the greens/fiber I usually put in my …
This is a fresh, light summer recipe you definitely need to try! Fish is one my favorite proteins and Mahi mahi is at the top of my favorite fish list. Slightly spicy but not too much, moist yet flaky. So good. So quick to make. That is probably my favorite part of cooking fish is how fast it cooks. So convenient on those busy day/tired nights. Paired with the fresh sweetness of mango salsa and crunchy slaw, this dish is a perfectly balanced delight for those summer nights.
I made this dish into a bowl, because I love bowl meals. I feel like I am getting a balanced, nourishing meal every time. My husband on the other hand made tacos with it. I made cilantro lime cauliflower rice in place of the quinoa for the leftover fish fillet I had and it was just as good.
Protein, fiber, fat, and greens. Perfectly balanced. It’ll definitely keep you full and satisfied. Let me know what you think in the comments! Enjoy!
Flaky, lightly spiced fish paired with fresh mango salsa makes this a summer staple.
Course: Main Course
Cuisine: American, Mexican
Keyword: avocado oil, chili powder, cilantro, fish, garlic, jalepeno, lime, mango, paprika, red pepper, sea salt
Servings: 2
Ingredients
Mahi Mahi
2-3Mahi mahi fillets
1½tspsmoked paprikia
1tspcoconut sugar
½tspgarlic powder
½tsponion powder
½tspsea salt
¾tspcumin
¼tspblack pepper
¼tspchili powder
½tsporeganodried
1tbspolive oil
Mango Salsa
2 ripe mangoesdiced
1/2 cupchopped cilantro
1/2 red pepperdiced
1jalepenodiced
2tbspavocado oil
juice from one lime
slsalt and pepper to taste
Instructions
Pan-fried Mahi Mahi
Preheat a skillet over medium heat. Add 1-2 tbsp of olive oil.
Combine all the spices until blended.
Pat the mahi mahi dry with a paper towel.
Coat eat side of the fish with olive oil and generously sprinkle each side with the spice blend. Rub the spice blend in if necessary.
Once the oil in the pan is sizzling (sprinkle a few drops of water on pan to test if needed), cook for 3 minutes on each side or until fish reaches a temperature of 145 degrees. Fish should be a golden brown color
Mango Salsa
Combine all ingredients and mix well.
This salsa recipe will make extra. Store leftovers in the fridge.
Serve with the mahi mahi immediately. Enjoy!
Notes
Original recipe adapted from:https://www.jessicagavin.com/pan-seared-mahi-mahi-honey-lime-coleslaw/#wprm-recipe-container-36588
I love smoothies for breakfast, a travel snack, or even a night time treat. I’ve been experimenting with all kinds of flavors, but everyone needs a quick basic for those on-the-go mornings. This one is from Kelly Leveque, my health and wellness soul sister. According …